Someone asked me for a variant on my refined sugar free banana flapjacks. Well I have always been one to respond to polite enquiries, so here they are. Apple and pear flapjacks no less.
I'm handing you a hot potato here as all the experts say you should make the dough for the gnocchi while the spuds are still warm. Cue burned fingers, but they're right, it does produce a lighter result.
Did you know that avocado is a creamy fruit - also known as butter fruit - that is grown in warm climates? Avocados are staples in Mexican and South American cuisines. It's the only fruit that provides a significant amount of monounsaturated fat - the healthy kind.
Is anyone else getting a bit sick of the hashtag #eatclean? It's not what it represents, which I largely agree with, but how loaded the term is. If this is eating 'clean', that suggests eating any other way is somehow 'dirty'.
Renewal of nettle interest may be associated with times of subsistence but I like the idea of cooking with ingredients from times when folk lived from hand to mouth - cooking with simple foods that are readily and freely available to everyone.
Considering how good these taste and how pretty they look they really are flippin' easy. You can use whatever dried fruit and nuts you've got lying around: sultanas, hazelnuts, apricots and pecans all work brilliantly.
I suppose the idea of calling a restaurant Percy & Founders is that it sounds upmarket, established, classic. A bit like Farrow & Ball, Abercrombie & Fitch, Crabtree & Evelyn. You conjure up a place of tradition, been round for ages, created back in the Victorian era by two geniuses.
I've decided to do my best to "eat kind". Like sexuality believe there is no black and white and that labels aren't really helpful any more. Fluidity is. So I'm dispensing with "vegan"/ "vegetarian"/ "pescetarian" etc. If I want to eat some cheese or yoghurt I will.
My new series Follow Donal started on Food Network UK this week! Here's a behind the scenes vlog from when we filmed the series- a street food tour with my Vietnamese buddy TT!
We know what it's like - you clock in after a long week at work and all you want to do is pick up the phone, dial your local curry-chinese-pizza-thai-turkish takeaway and indulge in some naughty nibbles. RESIST! You can cook incredible dishes for a fraction of the price, triple the flavour and all in the time you're left waiting for the doorbell to ding.
I'd heard great things about The Wild Rabbit and was looking forward to experiencing what they call a 're-invention of the traditional English Inn'. Serving locally sourced and seasonal food in comfortable and cosy surroundings, I knew I was going to be in for a treat over lunch.
Over the past week I've discovered three amazing places to eat in Central London, without spending a fortune. The key to all of them - they all serve street food and are great options as the sun starts to make a regular appearance.
Pearl barley is something I always have in the cupboard but rarely use. It'll be making regular appearances from now on because I loved the taste and texture in this salad.
Keen to put the 'grr' into great food, Jamie is working alongside the Moshi Monsters to encourage children to get into the kitchen. We firmly believe that the more children learn about what they are eating, the healthier they will be.
Today's topic is not about the low carb diet, weight watchers or the 5:2 diet. All these diets and many more work and they are popular within those seeking quick results. But they have something in common; they are based on prohibiting certain healthy foods or limiting the daily calorie intake.
if you are coeliac, gluten-intolerant and want to treat your family, I really recommend these bars which are sticky, delicious and will go down well with any age!